Hungry Girl’s Peanut Butter Brownies

Yield: 9 servings
Calories: 116
Theme: Desserts
Gluten-Free Protein Brownies

Hungry Girl Lisa Lillien's low-calorie peanut butter brownies are rich, creamy, and have just the right level of sweetness. The secret ingredient is one you'd never guess: black beans. All the ingredients in these brownies, such as pumpkin and egg whites, are loaded with essential fiber and protein. Give this recipe a try for a fudgy, delicious dessert that will leave you wondering how each piece is a mere 116 calories.


  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup unsweetened applesauce
  • 1/4 cup canned pure pumpkin
  • 1/4 cup (about 2 large) egg whites
  • 1/4 cup whole-wheat flour
  • 1/4 cup Truvia spoonable no-calorie sweetener (or another natural brand that's about twice as sweet as sugar)
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp mini (or chopped) semi-sweet chocolate chips
  • 1/3 cup powdered peanut butter or defatted peanut flour
  • A dash of salt
  • 1 tbsp Truvia spoonable no-calorie sweetener (or another natural brand that's about twice as sweet as sugar)
  • 1 tbsp creamy peanut butter (no sugar added)


1. Preheat oven to 350°F. Spray an 8-inch by 8-inch baking pan with nonstick spray.


2. In a food processor, combine all ingredients except last five ingredients. Puree until completely smooth and uniform.


3. Fold in 1 tablespoon chocolate chips.


4. Spread mixture into the baking pan, and smooth out the top.


5. In a medium bowl, combine powdered peanut butter, remaining 1 tbsp. Truvia, and remaining dash of salt. Add 1/4 cup water, and mix until smooth and uniform. Add creamy peanut butter, and stir until uniform.


6. Spoon topping onto the brownie batter, and swirl it in with a knife. Sprinkle with remaining 1 tablespoon chocolate chips, and lightly press into the batter.


7. Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 25 to 30 minutes.


8. Let cool completely, about 1 hour.


Recipe from Lisa Lillien's Clean and Hungry.